This machine requires little maintenance by foodservice personnel, but should be closely monitored.

Ice is easily contaminated; therefore, the following strict measures should be taken:

  Only authorized personnel should have access to the machine. The ice bin should be locked.

The ice scoop should be stored dry outside the ice bin or inside the bin at a height above maximum ice level.

A monthly cleaning is required. Thoroughly clean the interior of the bin with a mild detergent and water solution using a nylon-bristled brush, then flush with clean water until all traces of detergent have been removed. Adequate rinsing with water containing 2-ppm chlorine should be used to eliminate bad odors and the accumulation of film deposits from detergents.

ICE-DISPENSING MACHINE

These machines are highly appreciated by the dining patrons, particulary during the hot months of the year. It is recommended that the machine be secured except during meals to make sure a sufficient supply of ice is available. If the machine becomes empty during service, it should be immediately disconnected or turned off' to prevent damage to the dispensing assembly.

To clean the machine without disassembling the unit, you must shut off water, then pour 1 quart of mild detergent solution slowly into water reservoir and let ice form from cleaning solution. Discard ice and shut off the machine. Flush the ice-making system by adding 1 quart of clean water to the reservoir. Discard the ice. Wash down the storage bin with a mild detergent solution and rinse thoroughly with clean water containing 2-ppm chlorine. Areas in and around motor, insulation panels, and condenser coils should be vacuumed to free them of lint and dust. Periodic weekly checks for cockroach infestation should be made.

BENCH-TYPE CAN OPENER

Can openers are often neglected in foodservice. They are used so much that when neglected they could be a ready source of food contamination. Therefore, keeping them in good operating condition and in a high degree of cleanliness is a must.

You must clean the shaft daily and after every use. Simply, lift the vertical shaft out of the base and then soak in hot detergent solution of 1 ounce to 1 gallon of water. Scrub with a stiff-bristled brush. Rinse under hot running water. Let it air-dry. The equipment is now ready for reuse or storing in clean drawer.